摘要
为了适应现代市场需要，改进了大曲培制工艺；运用有效功能菌促进窖泥优化和老熟；在发酵过程中采用了双轮翻沙和双轮底发酵等特殊工艺；同时量质摘酒分级贮存，改善生产用水质量，多种技术综合利用，有效地提高了浓香型白酒质量。
The starter-making techniques had been innovated to meet the requirements of modern market.The application of effective functional bacteria not only accelerated the optimization of pit mud,but also shortened the aging period.The specific techques such as twice material addition and twice bottum fermentation etc.were applicated in the process of fermentation.Liquors were storaged according to its quality,and the quality of production water supply were improved.With the comprehensive application of the above multiple techniques,the quality of Luzhou-flavour liquor can be improved effectively. (Tran.by YUE Yang)
出处
《酿酒科技》
2000年第1期28-29,共2页
Liquor-Making Science & Technology
